Easy Beef Stroganoff

Among our countless family dinners, easy beef Stroganoff stands out as a household favorite. Its creamy, buttery noodles, delicate mushrooms and chunks of tender beef have warmed the bellies and hearts of families like ours for generations.

Cook Time35

Total Time35

Course: Dinner

Cuisine: Russian

Keyword: beef, dinner

Servings: servings

Calories: 491kcal

Author: Laura

Equipment

Dutch oven or sauté pan
Large Stock Pot

Ingredients

1 ½ pounds sirloin or ribeye sliced thin
2 Tablespoons butter unsalted
1 small onion chopped
8 ounces mushrooms sliced thick
3 cloves garlic minced
2 Tablespoons flour
2 cups beef broth
1 Tablespoon Worcestershire sauce
1 Tablespoon Dijon mustard
⅔ cup sour cream
½ teaspoon salt
½ teaspoon fresh pepper
12 ounces egg noodles

Instructions

Bring a large pot of salted water to boil the cook the noodles according to package.
Add 1 tablespoon of butter to a Dutch Oven or large skillet over medium-high heat. Add the steak strips and cook just until browned on both sides. Work in batches and don’t overcrowd the pan. Remove from pan and keep warm.
Melt the remaining tablespoon of butter in the pan with the steak fat. Add the onions and mushrooms and cook over medium-high heat until the onions are soft and the mushrooms are browned.
Reduce heat to low and add the garlic, cooking for 1 minute. Add the flour. Stirring constantly, cook for another 2 minutes.
Stir in beef broth, Worcestershire sauce, and Dijon mustard. Simmer for about 10 minutes or until thickened.
Lastly add in the sour cream, and salt and pepper to taste.
Put the noodles and steak back into the pan with the sauce and simmer over low heat until everything is warmed up.
Serve over egg noodles or mashed potatoes. Garnish with chopped fresh parsley if desired.

Notes

An easy, budget-friendly swap is to change the beef sirloin with ground beef.

Nutrition